Easy Zucchini Casserole (with Bisquick)

A piece of the zucchini casserole with bisquick is on a fork.

5 from 16 votes

Easy Zucchini Casserole (with Bisquick)

Zucchini Casserole with Bisquick is a delicious and simple dish that mixes shredded zucchini with a tasty blend of Bisquick, herbs, and spices. When baked, it forms a golden, crispy crust that perfectly complements the tender zucchini.

Prep Time5

Cook Time40

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 169kcal

Author: Lynn Polito

Equipment

Ingredients

4 cups Shredded Zucchini 3 Medium Zucchini
4 Large Eggs
1 cup Bisquick
¼ cup Olive Oil
1 Onion Chopped
1 cup Cheddar Cheese
½ cup Parmesan Cheese
1 teaspoon Italian Seasoning
Salt and Pepper To Taste

Instructions

Preheat the oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray. Set that aside.
Grate the zucchini and chop the onions. Set that aside.
In a large bowl, add the eggs, olive oil, and Bisquick. Mix well.
Add the shredded zucchini, chopped onion, cheddar cheese, parmesan cheese, and seasonings. Mix until fully combined.
Pour the mixture into the prepared baking dish. Bake for 40 minutes or until the top of the casserole is golden brown. Allow the casserole to cool slightly and then cut into squares.

Notes

Make sure your bisquick is fresh and not expired. Expired bisquick will result in a thinner, not as fluffy casserole.
For a thicker casserole, use an 8x8 baking dish or a pie dish.
Use gluten free bisquick for a gluten free option.
Keep leftovers in an airtight container for up to 4 days. Reheat the leftovers in the oven for 5-10 minutes.
You can also freeze this casserole. Bake it in a freeze safe pan. Once cooled, cover it with aluminum foil and freeze the casserole for up to 3 months. To defrost it, place it in the refrigerator until fully defrosted. Then bake for 20-25 minutes or until the casserole is heated through.

Nutrition